Predominantly Paleo

Offerings from a Whole Foodist

  • home
  • Meet Me/Work With Me
  • Recipes
    • main course
    • sides
    • treats
    • snacks
    • Drinks
    • Sauce
    • vegan
    • aip friendly
  • $1 MENU
  • My Books
  • LEGIT BREAD COMPANY
  • CONTACT
  • As Seen On…

Paleo Onion Ring “BUNS”

February 12, 2015 by predominantlypaleo 42 Comments

 

Oh man, you know sometimes I get the craziest ideas. This morning was nuts. I took my son to the pediatrician after getting all 3 kids out the door in 15 minutes. We had to hit the walk in hours for his very dramatic sore throat so that they wouldn’t be too late to school. After a thumbs up from the ped and a quick drop off at school, we hit up 3 other errands in like 30 minutes. It was one of those mornings that literally felt like a whirlwind and when those happen, I escape into my own head. I think we can call it a coping mechanism (digging into my bachelor’s psych degree lingo) or we can call it cheap therapy. Whatever you call it, this is where lots of my “culinary tales” begin.

Like I’ve said before regarding buns, I usually don’t miss it. I usually am more than happy to eat my burger with other fixins and barely notice that the bread is gone. Fries are different. Don’t touch my fries. We’ll talk more about that later.

I had the idea that I could make a paleo onion ring bun for my burger, in those times when I want to switch up my burger presentation. I started imagining that instead of making actual rings, you could cut the whole onion in very thin slices and use all of the rings, still held together, batter, and fry them.  The result is a giant onion ring, or circle, or something of that nature and it is delicious. You can pick it up like a burger with your hands or if that gets a little sloppy you can use a fork and knife. Any way you slice it (get it?), this is a burger worth noshing on!

Ingredients:

  • 1/2 cup cassava flour
  • 1/4 cup tapioca flour
  • 1 egg
  • 1 tablespoon 100% maple syrup
  • 1/2 cup sparkling water
  • 1 tablespoon coconut flour
  • 1/2 teaspoon-1 teaspoon garlic sea salt
  • 1 large Vidalia onion (You could also use eggplant here instead)
  • Avocado oil, Coconut oil, Lard or preferred fat for frying
  1. Cook your burgers and prepare your “fixins” prior to frying onions. The onion ring buns are best served hot and crispy or can become soggy if sitting too long.
  2. Combine all of the ingredients, excluding the onion, in a small mixing bowl
  3. Stir well to combine; the batter should be a thick liquid, not too runny, so it can stick to the onion; I’d compare the consistency to pancake batter.
  4. Now using a mandolin or knife, CAREFULLY peel and slice the onion so that the rings are kept intact. See photo below for how the onion should be sliced.
  5. Preheat oil over high heat for frying. I used a small saucepan and filled the oil up about an inch up the sides so that my rings could be completely submerged in the oil (like a deep fryer, but less, um, deep)
  6. Carefully coat one entire onion slice in the batter on both sides and use a slotted spoon to carefully transfer it to the preheated oil. Make sure your oil is hot enough before attempting to fry or the batter will slide off into the pan.
  7. Fry on both sides until very crispy (5 minutes or less) and use a slotted spoon to remove from oil. Place on towel lined plate.
  8. To make burger sauce as seen in photos below, mix high quality ketchup and mayo (or homemade versions) in equal parts. Jazz it up a smidge by adding a tiny splash of Worcestershire or coconut aminos and some extra garlic powder!
  9. NOTE: The thinner you are able to slice these the better!
  10. NOTE: If you cannot obtain cassava flour you can make these with an alternative batter (there are almond flour based paleo onion ring recipes online). You can also do an egg wash and dredge in tapioca only though the batter will not be quite as thick, they will still fry well.
  11. NOTE: You can also play around with your own favorite flour blends as many will work well!

PALEO ONION RING "BUN"

PALEO ONION RING "BUN"

 

PALEO ONION RING "BUN"

 

Print Friendly, PDF & Email

Filed Under: dairy free, gluten free, grain free, main course, nut free, paleo, refined sugar free, sides, snacks, soy free, Uncategorized, yeast free

« Grain Free Pierogies
Homemade Valentine’s Day GUMMIES »


Sign up for FREE Recipes and Info!

* indicates required


Comments

  1. Emily @ Recipes to Nourish says

    February 12, 2015 at 9:59 pm

    Whoa! This looks amazing! I can’t wait to try it. Thanks for sharing this awesome recipe! Pinned it.

    Reply
    • predominantlypaleo says

      February 13, 2015 at 1:54 am

      Thanks Emily!!

      Reply
  2. bridget says

    February 13, 2015 at 2:44 am

    That looks amazing! I will DEFINITELY be trying this soon. And may I ask, what is that glorious looking sauce oozing down the side? Thanks!
    -Bridget

    Reply
    • predominantlypaleo says

      February 13, 2015 at 9:30 pm

      Ketchup + Mayo!!!

      Reply
      • bridget says

        February 14, 2015 at 2:25 am

        Excellent, thank you! That’s a favorite combo of mine, but I always think of it as a humble condiment. Looks much more sophisticated here. 😉

        Reply
  3. Tara Geisel says

    February 13, 2015 at 2:58 am

    Seriously…you are a genius! I cannot wait to make these!

    Reply
    • predominantlypaleo says

      February 13, 2015 at 9:31 pm

      Oh gosh, thanks!

      Reply
  4. Ms Michelle Grant says

    February 13, 2015 at 3:37 pm

    Hi! and thanks. they look so yummy. But can you tell me the reason for the maple syrup? What does it do for the recipe besides add a bit of sweet? Thanks again.

    Reply
    • predominantlypaleo says

      February 13, 2015 at 9:20 pm

      It doesn’t actually make them sweet, it just makes them more palatable. You can omit if need be but it might change the flavor.

      Reply
      • Diana says

        March 16, 2020 at 4:46 pm

        What would you recommend to replace the maple syrup. Can’t have that yet. This sounds delicious. Thank you.

        Reply
        • predominantlypaleo says

          March 20, 2020 at 10:56 pm

          Hmmm, I guess a sugar free sweetener would work or you could try omitting

          Reply
  5. Michelle says

    February 13, 2015 at 9:05 pm

    Now *that* is a worthy bun replacement!

    Reply
    • predominantlypaleo says

      February 13, 2015 at 9:19 pm

      Well thank you kindly!

      Reply
  6. Dawn says

    February 18, 2015 at 8:53 pm

    Question, does cassava flour go by another name? I can’t seem to find it in Canada!

    Reply
    • predominantlypaleo says

      February 18, 2015 at 9:34 pm

      Either yuca or cassava flour. There is a company carrying Otto’s flour that will deliver to Canada, message Otto’s to inquire!!

      Reply
  7. Angela says

    February 18, 2015 at 9:35 pm

    Bun who? I’d take this over a bun any day! I’ll report back when I try out the recipe after I get my hands on Cassava flour…not so easy to come by in Canada but I haven’t given up hope!

    Reply
    • Angela says

      February 18, 2015 at 9:40 pm

      Just saw your comment above about cassava flour in Canada. I have checked Otto’s site, but on their site it is not an option to have your flour sent to Canada (only the US). When I contacted them a few weeks ago they told me that they would select and online retailer to ship to Canada.

      Reply
    • predominantlypaleo says

      February 19, 2015 at 1:16 am

      Angela, you could also use some almond flour if you tolerate nuts. There is one source Otto’s is using for Canada I believe, but almond flour or potato starch/tapioca blend could work as well!

      Reply
  8. Daisy says

    February 19, 2015 at 12:16 am

    This is just brilliant! I can’t wait to make these for my husband.

    Reply
    • predominantlypaleo says

      February 19, 2015 at 1:13 am

      Enjoy!!!

      Reply
  9. Cinnamon Cappel says

    February 19, 2015 at 3:53 am

    So silly question. I love onions, however, they do not love me. I can eat them if they have been cooked for a long time. Some fried onion rings I can eat but most I can not. So in this LONG explanation/question. How throughly cooked is the onion? I so want to eat this!! Hope I made some since.

    Reply
  10. Shirley @ gfe & All Gluten-Free Desserts says

    February 19, 2015 at 4:39 am

    What a super fun and delicious idea, Jennifer! I love onions. Can’t wait to try this when I’m in a mood for a bun. 😉

    xo,
    Shirley

    Reply
    • predominantlypaleo says

      February 19, 2015 at 5:59 pm

      Thanks Shirley!!!! xoxo

      Reply
  11. Becky says

    February 19, 2015 at 10:51 pm

    Yum!! Can I use just regular water or does the sparkling water do something specific?

    Reply
    • predominantlypaleo says

      February 20, 2015 at 1:49 am

      I think regular water should work!

      Reply
  12. Allison says

    March 14, 2015 at 12:49 am

    Hey Jen
    What is a vidalia onion? I can only get white, brown or Spanish (red).
    thanks!

    Reply
    • predominantlypaleo says

      March 14, 2015 at 5:39 pm

      Hey Allison, A vidalia is a sweet onion but really any onion should work!!!

      Reply
  13. DJ says

    March 23, 2015 at 5:52 am

    Aren’t cassava flour and tapioca flour the same thing? That’s what a lot of websites say…

    Reply
    • predominantlypaleo says

      March 24, 2015 at 9:59 pm

      Hi DJ, they both come from yuca/cassava root but tapioca is just the starch and cassava flour is the whole root dried/ground. Think of it like potato starch and potato flour. Same source, different properties!

      Reply
  14. christine says

    May 21, 2015 at 12:09 pm

    This looks delicious…thanks for including info on option without cassava flour ….as I cannot tolerate that or tapioca.
    I will definitely try with substitute flours…

    Reply
    • predominantlypaleo says

      May 23, 2015 at 11:19 pm

      Enjoy!!!

      Reply
  15. Stephanie Boepple says

    July 9, 2015 at 9:26 pm

    Could these be baked? I hate frying I am always petrified of hot oil torture splatters…I’m gonna give it a try I think

    Reply
    • predominantlypaleo says

      July 9, 2015 at 11:42 pm

      You can try but add less water to the batter or it will likely slide off before it bakes. You’ll want the batter to be thicker to stick

      Reply
  16. Yvonne says

    December 3, 2015 at 3:28 am

    I can’t have eggs, can I substitute gelatin?

    Reply
    • predominantlypaleo says

      December 5, 2015 at 8:57 pm

      I am not sure if gelatin would work. You might just try omitting the egg altogether.

      Reply
  17. Kristina says

    March 30, 2019 at 8:54 pm

    Omg I just made these and they were sooooo good! And way easier than I thought! I do have a question though. Can the batter be stored in the refrigerator until the following day to use again? I’m making these again tomorrow and I have a lot of batter left!

    Reply
    • predominantlypaleo says

      April 1, 2019 at 2:08 am

      Yes, batter can be stored!

      Reply

Trackbacks

  1. Cassava Flour Recipes (gluten-free, grain-free) | Easily Paleo... says:
    May 1, 2015 at 2:25 pm

    […] Paleo Onion Ring “Buns” (courtesy of Predominately Paleo) […]

    Reply
  2. pit people more slots says:
    January 28, 2022 at 6:38 pm

    2022 mlb draft bonus slots https://2-free-slots.com/

    Reply
  3. example dissertation says:
    February 10, 2022 at 5:49 pm

    dissertation uk help https://buydissertationhelp.com/

    Reply
  4. writing dissertation chapters says:
    February 11, 2022 at 2:33 pm

    what is a dissertation defense like https://dissertationwriting-service.com/

    Reply
  5. phd dissertation help proposal says:
    February 11, 2022 at 8:31 pm

    dissertation assistance https://help-with-dissertations.com/

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Search

Stay Connected

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

AFFORDABLE PALEO COOKING WITH YOUR INSTANT POT

LEGIT BREAD

Fatco

About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

Archives

Categories

Disclosure: My site may contain affiliate links, which means that if you buy the products featured, I receive a small percentage of the sale price at no extra expense to you. Thanks for visiting Predominantly Paleo!

By using this website you agree to our privacy policy.

Copyright © 2025 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress